Ingredients

2 x 2kg lamb shoulder (bone in) 2 medium sized onions, peeled and diced small 2 medium sized carrots, peeled and diced small 1 medium sized leek (white part only), washed and diced small 2 sticks of celery, washed and diced small 500ml white wine 4 cloves of garlic, peeled and crushed by hand 10 ripe tomatoes, seeds removed and diced small 150g fresh borlotti beans 100g cannellini beans, (which have been soaked in cold water overnight) 100g broad beans, blanched and peeled 100g yellow beans, blanched and cut into small pieces 100g black olives bunch thyme 2 bay leaves bch marjoram picked leaves 1 orange peel strip 50ml olive oil 2L chicken stock 6 juniper berries Salt 6 whole white peppercorns

Description

Pre Heat The Oven To 120C. In A Deep Roasting Tray (large Enough To Fit The Vegetables And The Lamb Shoulder), Over Medium Heat On The Stove, Heat The Olive Oil And The Crushed Garlic Together And Cook The Garlic Until Golden Brown. Then Add The Diced Oni

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